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Classes 2008 / 2009 We will begin our 13th year of culinary classes in October, 2008. Classes will be held ONLY on Tuesdays and are limited to 8-10 students. Some Wednesday and Thursday evenings are reserved for students who wish to put their own class together. These are also limited to 8-10 students. All classes are hands-on unless otherwise specified. Each cooking class is $75.00 per class per person, unless otherwise specified. Classes run from 6:30 - 9:30 pm, with two hours dedicated to cooking followed by dinner which include all of the recipes prepared complemented with 1 ( one ) glass of wine pp. Extra beverage will be charged accordingly. For more information or a registration form, please visit www.chefwalter.com. CORPORATE
TEAM BUILDING AND PRIVATE PARTIES
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Build Teams
Outside of the business arena, cooking classes are wonderful for personal celebrations - birthdays, anniversaries, bridal get-togethers, etc. The evenings are wonderfully entertaining and involve hands-on demonstrations and cooking. We cater to bother the experienced hobby gourmet and the eager novice. A typical party runs 3 to 3 ½ hours: you’ll unwind with a half hour for wine and hors d’oeuvres, spend 1-1 ½ hours cooking and then linger over a sit down dinner where you will enjoy the masterpiece you and your team has created October Essentials of Tuscan Cooking ‑ Hands‑on
Tuesday, October 14, 2008 Additional class / Wednesday, October 15th, 2008 Tuscany is the heartland of Italy with its foods reflecting the very best of Italy’s home cooking, it’s roots originating from cucina povera, or peasant cookery. The Tuscans are well known for their superior yet simple dishes, which arise from using the freshest available products. They believe in enhancing the purity and natural flavor of ingredients, rather than trying to camouflage with excess sauces and seasonings. The Righteous Rice - Risotto - ‑ Hands‑on
Tuesday, October 21, 2008 These are known as the “Grains of Wisdom.” Risotto goes beyond its Italian pedigree. It has global reach. Risotto’s flexibility - it can take near endless combinations of proteins and vegetables. These dishes appeal to everyone since they have a smooth, creamy texture and is very versatile. Adapt seasonal ingredients and multiple flavor combinations for the ultimate Risotto dishes. The Antipasto Table - Hands‑on ( sold-out )
Tuesday, October 28, 2008 Quick and easy preparations to serve cold or at room temperature. Spend this evening learning to create a beautiful, flavorful buffet of healthy Italian foods to entertain friends, family of just yourself. The preparation is all done ahead of time so you can enjoy time with your guests. November
Soups and
Minestre ‑ Hands‑on Tuesday, November 4, 2008 ( sold-out ) Soups in Italy are as diverse as the Italian regions, and they say: “Tell me what soup you eat, and I will tell you where you come from.” The origin of soup is connected with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This technique was available in the Mediterranean areas about 5000 B.C. Ever wondered how Italians can make a meal out of a soup? In Italy there are light soups, mainly based on broth, generally served at the beginning of the dinner, or rustic chowder‑like minestre added either of pasta or rice, that are thick and satisfying. Whichever you prefer, we’ll show you how.
Gnocchi Workshop ‑
Hands‑on Tuesday, November 18, 2008 The only difficult thing about gnocchi is its pronunciation, but many home cooks are mystified by this classic pasta. Chef Walter will show you how to mix, roll and shape gnocchi. These classic Italian potato dumplings are light, airy, and fluffy. In addition, we will show you how to make some traditional accompanying sauces for each one. The Art of Terra cotta Cookery ‑ Hands‑on
Tuesday, November 25, 2008 This is a class that never gets old. Master the art of Terracotta Cookery. Learn why Chef Walter Potenza is the “Master of Clay.” Discover Terra Cotta cookery and its health benefits. Learn this easy, low-fat style of cooking in unglazed Terra Cotta pots. This cooking dates back to the Etruscans, 250 years before the Roman Empire. What were their secrets to a healthier life? Receive a 15% discount on Chef Walter’s Terraware when you enroll in this class! Plan ahead for your Holiday gifts. December
Mediterranean cooking / Spain to Greece
Tuesday, December 2, 2008
To experience the warm sun drenched climate of the North African Coast. To marvel in the wonders of the excellent cuisine the Mediterranean has to offer. While the sun may not be shining outside here, it will be in this class.
One Pot Meals
for Winter ‑ Hands‑on
Tuesday, December 9, 2008
The warmth of a simmering pot and its aromatic perfume soothe both the heart and soul ~ especially with the upcoming cold Winter months. In this class you’ll create easy dishes that will nourish you over the course of the week.
Country Cooking – Trattoria Style ( sold - out )
Tuesday,
December 16, 2008 Trattorias are Italy's informal, often family-run, restaurants, and they are usually home to the best cooking in the country. Simple dishes prepared with great care and the freshest ingredients typify trattoria cooking; nothing fancy, but everything absolutely delicious and memorable. This new class is a celebration of trattorias all over Italy where I tasted some of the most delectable meals of my life.
January Ragús and Stews - Hands‑on
Tuesday, January 20, 2009 Making ragùs or stews involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Enhance your cooking by learning the fundamentals of searing, braising and stewing. How to make ragús and stews to add to any pasta dish or to serve alone. We’ll show you how to make our famous veal stew, lamb stew, Bolognese sauce and more. This class is not one you want to miss. Pasta Ripiena - Filled Pasta - Hands-on
Tuesday, January 27, 2009 Learn how to make ravioli like a pasta master. We will share with you tips on how to make the perfect past and then stuff it with a variety of delectable ingredients. Did you know that a Ravioli can be used as a Cicchette, an appetizer, an entree and even as dessert. February Techniques of Italian Cooking Wednesdays, February 4th, 11th and 18th $350.00
This series
provides a thorough introduction to Italian cooking through an
in-depth exploration of typical ingredients and techniques, allowing
you to prepare complete meals representative of Italy’s great
gastronomic regions. You’ll master pasta preparation, both This course consists of three 3 hour classes. A Decadent Evening of Chocolate and Port - DEMONSTRATION $60.00
Tuesday, February 3, 2009
Napoli
In Cucina ‑ Hands‑on Tuesday, February 10, 2009 Naples is chaotic and fascinating and it has spawned some of the world’s greatest foods. Influenced by The French and Spanish Historic cooking. Neapolitan cooking is the gateway of the South Italian culinary treasures. The Essentials of Emilia-Romagna
Tuesday, February 17, 2008 Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera, you will learn to make the most traditional dishes of this area. Northern Italian - from Piemonte to Veneto - Hands-on
Tuesday,
February 24, 2009
March Healthful Cooking Wednesdays, March 4th, March 11th and March 18th $350.00 Great eating doesn’t have to come with an expanding waistline. We’re not talking diet, calorie counting, or complete deprivation of the things that make a meal enjoyable. Rather, modification is the key word here! This new series of classes was conceived intelligently, with a 21st-century cook in mind. On day 1, you will explore the use of herbs and spices to make sure that every dish delivers full flavor. The second class will be spent learning light dishes that you can make at the beginning, or after a long day, for easy everyday dinning. On day 3, you will prepare a festive meal designed to entertain friends and family without ever compromising your light cooking choices. This course consists of three 3-hour classes.
Gluten-Free Cooking Tuesday, March 3, 2009 Do you have sensitivity to gluten? Gluten-free meals can be creative, tasty and simple and provide wholesome goodness for your special diet. Our restaurants are GF and allergy sensitive !
Tastes of the
Mediterranean ‑ Hands- on Tuesday, March 10, 2009 The Mediterranean is a fabulous source of foods that rely on fresh produce, herbs, fish and meat. In this class you will learn how to prepare light and easy dishes that burst with flavor and are sure to become favorites for your entire family.
Abruzzo ‑ Hands‑on Tuesday, March 17, 2009 In this region, the mountains stretch from the Adriatic to the highest point of the Apennines. The traditional cooking is a more rustic version. On the Coast, they are famous for their majestic fish stews and soups, which are matters of great local pride and often heated discussions. This is the section of Italy named the “Garden of Europe” for its green pastures, natural habitat, the largest national park, the Adriatic Sea and the finest food, but most of all my birthplace with a very memorable cuisine of which most are unaware. April Sauce Workshop: The Classics - Hands‑on Tuesday, April 7, 2009 In this comprehensive back‑to‑basics sauce class, students will learn the traditional methods of preparing classic “foundation” sauces. We’ll provide lots of instruction and personal guidance and will also share ideas for incorporating classic sauces into menus and making some popular variations of the classic sauces. Sauces will be tasted throughout the class. At the conclusion, you will sample a few prepared dishes to highlight some of the sauces. Mastering Pan Sauces Tuesday, April 14, 2009 What do professional chefs know about getting flavorful dishes to the table quickly and effortlessly? The answer is pan sauces, and once you’ve learned a few simple steps you’ll be able to create an infinite number of your own sauces. Join Chef Walter, for an instructive menu that makes the most of quick-cooking cuts of chicken, lamb and beef. Since pan sauces are made directly in the pan you use to sear your meat, they have the benefit of being amazingly quick to prepare---sometimes even in minutes. Sauce Workshop: Contemporary Sauces ‑ Hands‑on Tuesday, April 28, 2009
In this
comprehensive back-to-basics sauce class, we will tech you the
May Basic Table Manners $60.00
Tuesday, May 5, 2009 Chef Walter Potenza has been teaching children the basic art of the table and restaurant etiquette for the past 20 years. Participants will learn to set the table, determine which utensil is appropriate and how to be a gracious host of hostess. Participants will enjoy a luncheon at which they will practice their newfound skills. For ages 9 and up. Classes are also available for adults or corporate... Olive Oil Workshop - DEMONSTRATION $35.00
Tuesday, May 12, 2009 Come celebrate this versatile fruit, the olive, in this special demonstration cooking class, lecture and comparative tasting devoted to the olive and olive oil. Food bites...served. Chef Walter is a "Mastro Olearo", and a member of the IOOC / International Olive Oil Council / Madrid Spain
Tapas and Sangria - DEMONSTRATION $ 60.00 Tuesday, May 19, 2009
The Italians have Cicchette which means an introduction and the Spanish have Tapas or “Little Dishes.” This is a centuries-old tradition in Spain and part of the fiber of Spanish life, but have only recently attracted attention in this country. We are obviously just as fond of "little bites" as Spaniards, and tapas take appetizers into a whole new world, placing them squarely at center stage and creating an entirely new style of eating and entertaining.
Additional Class topics Customize your own class, maximum 12 guests
Below are two sample classes
Walter's Ristorante d'Italia 286 Atwells Avenue Providence RI / Since 1985 |
( sold-out )
